There is a new $1 off printable for Pompeian Extra Virgin Olive Oil. I use olive oil in so much of my cooking so it’s always nice to find extra savings on things that I use often. I love to use Pompeian Extra Virgin Olive Oil because they are committed to freshness from harvest to the table ensuring that only the finest olives are selected. Pompeian Extra Virgin Olive Oil is extremely low in acidity, which accounts for its robust taste and heady fragrance. The nuances of the flavor can be especially enjoyed in dressings, salads, vinaigrettes or as a table condiment for dipping bread of crudité.
I decided to re-create the Balsamic Honey Mustard Marinade from the Biotrue Challenge Sweepstakes. This could be used for chicken or fish or tofu like I decided to make. I didn’t have any Honey Mustard so I used Dijon Mustard, which tasted fine! However, if you want more of a sweeter taste, you can use honey mustard. You will need Pompeian Extra Virgin Olive Oil, dijon mustard, garlic cloves, extra firm tofu, and balsamic vinegar.
First you will want to press all the extra water out of your tofu. I buy extra firm because it’s easier to cook on the stove without getting mushy. You can use two plates to press the water out of your tofu or I prefer to use the Gourmet Tofu Press as it is less messier.
Whisk all the ingredients together. I use my Gourmet Tofu Press to marinate the tofu in overnight.
Add a little olive oil to your pan. Cook until crispy on medium setting on your stove. You could also baked at 350 degrees for 20-30 minutes, flipping once if you prefer.
I also made up a batch of wild rice to pair with this tofu! Meal complete!
Delicious! Even the non-tofu eaters in the house said it was good! Though, they won’t eat much more than a couple bites.
Plus, I want it all for me! :)
For some cooking inspiration, visit the Biotrue Challenge Sweepstakes. “Like” Pompeian on Facebook for a $1.00 off coupon on any Pompeian Olive Oil & the latest news.Print
Cooking with Pompeian Olive Oil | Balsamic Mustard Marinade for Chicken or Tofu
- 1/3 cup Pompeian Balsamic Vinegar
- 2 tablespoons Pompeian Extra Virgin Olive Oil
- 1/4 cup mustard (honey or dijon – whatever your preference)
- 1 clove garlic, crushed
- salt and pepper, to taste
- Combine all ingredients in a bowl.
- Whisk to blend.
- Use to marinate chicken, pork, tofu, or vegetables.
Enjoy the taste of Pompeian Extra Virgin Olive Oil and the satisfaction of knowing that it’s the first olive oil to be approved for the USDA quality-monitoring program! USDA quality monitoring program verifies the purity and quality of the olive oil through rigorous USDA product testing and review of production processes.
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